Friday 10.30am - Bari, Puglia, Italy.
Firstly, it is an absolutely gorgeous morning ... as I am on Tablet, and just leaving the Airport, I could not resist checking in with D.C.
This topic is an interesting one, as there are uncountable varieties of Olive Oil as Italy and Spain are enormous producers of this liquid gold ... liquid green ...
Which olive oils do you employ and how do you food pair ? Where are your olive oils from ?
Looking forward to hearing from all of you ... Have a super weekend.
When in Spain, I sauté with Borges ( www.borges.com
) which is a relatively reasonably priced mono varietal 100% arbequina and it is very light. For salads, I prefer a E.V. 100% Hojiblanca Mono Varietal that is green verses gold, and use Girona, Catalonia oils or Navarra and La Rioja oils from northern Spain. I enjoy the thicker varieties from Jaén and Cordóba, Andalusia for bread dipping and Salmorejo.
In Puglia, I use Puglia D.O. E.V. olive oils, as Puglia is a producer and perhaps Sicilian which are stunning too. I also like E.V. from Greece.
Look forward to hearing from you.